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HomeMy WebLinkAboutThe Wingham Advance-Times, 1941-04-17, Page 6THE MIXING BOWL By ANNE ALIAN Hydro Horn* Economic f Mr). J. McCann and her two boys, of Wilton Grove, Ont. sugar* * - — oven ba*1 i/cup buU«» ouMng. whites - press onbti i T15-2O unites 4;BSep&w,eo O4I-J HOME BAKING SERVICE ROBIN HOOD FLOUR MILLS LIMITED Mrs. McCann says: “I just couldn’t tell you bow much I enjoy baking with Robin Hood Flour -—everything turns out so well.” Sincerely, Robin Hood Flour Milled. fyia+n. Wailted fyjbeat f ' s Household Hints By MRS. MARY MORTON MMUiitiiiiiiiiiniiniiiiiiUHHiiiniiiiitiiiiiiiiiiniiiiiniiiMaiic This time of year grandma used to ■dose her youngsters with molasses and ■sulphur. But we know the value of vitamins and minerals in our diets now and use them all the year long, so we do not need to be dosed. However, greens are awfully good for us, es­ pecially in the springtime. Today’s Menu Liver and Bacon Riced Potatoes Boiled Greens with Creamy Mustard Sauce Whole Wheat Bread and Butter Fruit Salad Bowl French Dressing Coffee or Tea * * * , Boiled Greens Remove roots, coarse stems •damaged leaves from beet tops, delion greens, chard, kale, escarole or chicory. Wash carefully under cold running water, seeing that all sand is removed. Cook from 5 to 15 minutes in the water that clings to the leaves, salting them as they cook. Drain, chop if you wish, and serve with following sauce: sugar salt yolks milk, scalded prepared mustard WINGHAM ADVANCE-TIMES Grapefruit Avocado, sliced s Pineapple strips Berries or cherries. Wash greens, dry carefully and put in salad bowls. Arrange long strips of fully ripe bananas attracticely on the greens, then add sections of or­ ange and grapefruit, thin slices of avo­ cado and apples, strips of pineapple and fresh, frozen or canned berries or cherries, and serve with French dress­ ing for dessert with whole wheat bread and butter or crackers. Hello Home Makers! Well, here we are —> officially launched, and we’ve begun a little research for you already — research that will help you to bud­ get comfortably and still supply your family with good wholesome food. Lent and Lenten menus really gave us the idea. * * * Meat is a large item in our diet, here in Canada, and yet meat prices are bound to rise. But there are cer­ tain “culinary dodges" that will give you excellent substitutes for meat — provide the same nourishment, and supplement your meals in an interest­ ing fashion. And once you set out to search for meat substitutes, you’ll find it interesting and surprising. ♦ « * First, check up on your knowledge of nutrition. We know that the tissue making foods are chiefly meat, fish, eggs, milk, cheese, nuts and dried peas, beans and “lentils". A good example of the last named, is the valuable soy­ bean now grown in Ontario, the flour of which may be used in such palat­ able forms as bread, muffins, biscuits,, pan-cakes, etc. So, if meat goes off the menu, every so often — be sure that substitute foods are present which do the same work meat does in nour­ ishing the body. As meat is the best source of Grade “A” protein, and as liver, kidney, heart and beef are rich in iron, too, we must remember to add more vege­ tables, especially raw ones, to the meatless meals. Eggs and sea foods too are valued helpers. Milk, while it contains no iron is a good protein food, and nutritionists recommend one quart for each child, daily. Since dried Creamy Mustard Sauce 34 cup % tsp. 2 egg 1 cup cup 2’tbsps. vinegar Dash of tabasco sauce Add sugar and salt to egg yolks, : beat thoroughly, add to milk in top part of double boiler. Blend mustard, vinegdr and. tabasco and add slowly to peas, beans and lentils contain a fair | and cook until thick, stirring constant-1 with valuable minerals, and vitamins ■ ly. This make cups sauce. Fruit Salad Bowl Lettuce and one other green Bananas Orange ; milk mixture, put over boiling water t amount of Grade “C” protein, alow I I i and dan- Is Your House • Lighted windows warn prowlers away. Always leave a few lamps burning when you leave your home for the evening. Remem. her, a bright light for sixteen hours costs only 10 at Hydro rates. SAFE AFTER DARK? (jet tltCM at IftuM. Neated Jltfdbus Shop ........ ... , .. ........ ,, ........... ... ,........................................ HL-Sfl Put 100-Wcitf Lamps in Kitchen, Living-Room, Basement HYDRO SHOP Phone 156 | A, B and D, these substitution foods are good makers of muscle, bone and blood. Thus meat need never be miss­ ed, if these suggestions are followed out. Be sure to vary the attractiveness of the dishes, with texture, color and flavour. Recipes Nut and Cheese Loaf tbsp, chopped onion tbsp, fat cup cup cup cup tsp. tsp. grated cheese chopped nuts imlk cooked cereal salt sugar tsp. paprika tbsps. vinegar tsp. Worcestershire sauce Buttered crumbs Cook onion in fat until delicately brown. Mix with all the other ingred­ ients and moisten with milk. Cover with buttered crumbs and brown in electric oven (400°F,), Serve hot with tomato sauce. Serve with some crispy food such as celery. Creamed Codfish cup salt codfish cup milk egg tbsps. butter tbsps. flour Separate the fish into very small pieces and leave in cold water for 3 hours, changing the water three times. Heat the milk on “Low" element. Add the codfish, well drained, and cook for ten minutes. Mix the butter with the flour until a smooth paste is formed, then stir it into the milk. Cook 10 min­ utes. Take the dish from the electric element, add the beaten egg, stir well add serve without further cooking, adding a sprinkling of pepper just be­ fore dishing. If the sauce is cooked after the egg is added, the milk is like­ ly to curdle. The egg may be omitted. Baked Soy-Beans 2 cups yellow soy-beans 1 tbsp, salt 1 2 tbsps. molasses 1 tsp. mustard % lb. salt pork Soak the beans for twelve then heat to boiling and simmer utitil tender. Unless the beans are tender b.efofe they tiro baked, they will not be good, Prepare tis directed for “Bak­ ed Beans”, Bight to ten hours will be required to bake therrt. small onion hours, Thursday, April T me Huron Motors Timely Tips 1. Plan to use your left-over vege­ tables for your broiled dinners, and remember ., electric broiling is smoke­ less. 2. Always use your electric oven to full capacity by cooking several foods at the same time. 3. Use free baking time. Cookies, custards etc., can be baked after the oven meal comes out of the electric oyen. 4. Double boiler is not necessary to­ day, Puddings, rarebits, etc,, may be cooked perfectly on the measured heat of an electric unit keeping the switch . . "Low",♦ ♦ * QUESTION BOX Mrs, W, D, says: “Am trying some English recipes and wonder'how many tablespoons in 1 oz." Answer: 2 tablespoons equals 1 fluid oz, Miss Ann B. asks: "What does the cooking term "saute” mean?" Answer: To cook in a small amount of fat in a pan with the electric elem­ ent turn on "High", food is frequently turned or kept moving to prevent too great absorption of fat. Mrs. D. M. asks: “Has pa-prika any food value?” Answer: Yes, it is9the only spice that has any vitamin value. It contains Vitamin “C". I On___ 2 Fashions f Mustard, one of- the favorite spring colors, goes well with both blue and black. Mustard yellow pepper and salt tweed is used for this good-looking jacket made on long lines. The pock­ ets are outlined with ^stitching. Slot seaming in sections from shoulder to pockets to waist and from there to the hipline. It is worn here with a dress of navy serge with unpressed pleats and low-placed hipline. | Garden-’ { Grahp { AiriiHiitfBtntuitiiiitniiiiiiiiiUMiiiiiiiiiitiiiiiHiuiitiiiiiiiiniiliS When To Transplant Vegetable Seedlings Experience soon teaches the amat­ eur gardener that vegetable seedlings when widely spaced in flats arc heavy­ stemmed, full-leaved, dark in color and well-rooted. These plants will start off better ai)d give better returns after ing planted outdoors. ora Look at the value that’s packed into the 1941 Ford! It’s the lowest priced car you can buy in Canada. It’s the longest inside. It has the greatest total seating width. You get extra knee-room and front head-room. Wider doors! Larger windshield. Longer spring-base! Ford riding comfort this year is a revelation. On the new ''slow-motion springs,” with improved shock ab­ sorbers and new ride stabilizer, you simply glide over the bumps. There’s a softness and smoothness new to cars at this price. Only Ford at its price offers you the power and smoothness of a V-8 engine. Eight cylinders for smoothness! Small cylindersforeconomy! Extremely low gas and oil consumption as proved in one official contest after another! Long life and reliability. Ford this year is built with greater strength than ever. Frame is twice as rigid. The whole car has a heavier, "Big-car” feel. See a Ford dealer. $35 a month with reasonable down payment buys any Ford V-8 MORE AND MORE SALADA SUPPED We are in receipt of a letter from the Salada Tea Company informing -us that they are very gratified that Sal­ ada Tea sales in Wingham for 1940 showed a substantial increase over those of the previous year. They say “since newspapers playing such a prominent role in our 'advertising, we wish to acknowledge the valuable con- WELLINGTON FIRE Insurance Company Est. 1840 An all Canadian Company which has faithfully served its policyhold­ ers for over a century. Head Office - Toronto COSENS & BOOTH, Agents Wingham FORD SALES AND SERVICE <?tribution the Advance-Times made to this end." GOODYEARS GAINS IN FIRST QUARTER OF ’41 Dividends for the Period Fully Earned With letter to shareholders enclos­ ing quarterly dividend cheque, and ■ , > . ,, ... . ......... . . 1 .....• • special Common stock dividend de­ clared in February, President A. G. Partridge stated: “I am pleased to report that our to­ tal sales for the first quarter of this year are considerably over the corres­ ponding three fnonths of 1940 and it is particularly satisfying that this in­ crease is distributed very well throughout all the departments of our business, with profits fully covering dividends for this period." $ i s X W. BUSHFIELD Barrister, Solicitor, Notary, Etc. Money To Loan. Office — Meyer Block, Wingham I DR. R. L. STEWART PHYSICIAN Telephone 29 J. H. CRAWFORD Barrister, Solicitor, Notary, Etc. Bonds, Investments & Mortgages Wingham Ontario* When to transplant vegetable seedling* As illustrated in the Gardpn-Gtaph, when the “true leaves" make their ap­ pearance on the seedlings, it is time for their first transplanting, True leaves leaves called The from one flat to another. Place the transplanted seedlings two inches ap­ art, each way, The second transplanting can be in­ to another flat spaced four inches ap­ art each way, or, better still, into pap­ er pots or other individual containers* DR. W. M. CONNELL PHYSICIAN AND SURGEON Phone 19 R. S. HETHERINGTON BARRISTER and SOLICITOR Office — Morton Slock* Telephone 66 tire usually the second pair of to appear, as the first pair is the "seed leaves?’ first transplanting should he X W. A. CRAWFORD, M.D. Physician and Stirgeon Located at the office of the late * Dr, J* P. Kennedy* Phone 156 • Wingham Frederick A. Parker OSTEOPATH Offices; Centre St* Wingham and Main St, Listowel. , Liskowel Days: Tuesdays and Fri­ days* Osteopathic and Electric Treat- ’ meats, Foot Technique. 272 \ Wingham HARRY FRYFOGLE Licensed Embalmer and ■ Funeral Director Furniture and Funeral Service Ambulance Service. Phones: Day 109W. Night 109J. Ml THOMAS FELLS AUCTIONEER REAL ESTATE SOLD A Thorough Knowledge of Farm Stock. Phone 231, Wingham. J. ALVIN FOX Licensed Drugless Practitioner CHIROPRACTIC - DRUGLESS THERAPY - RADIONIC EQUIPMENT Hours by Appointment. Phone 191 Wingham A* R. & F* E. DUVAL CHIROPRACTORS CHIROPRACTIC and ELECTRO THERAPY North Street “ Winghaw Telephone 300.